Halloumi or Halloom cheese. Have you tried it yet?
This cheese is very unique in the way it doesn’t melt in a pan, or when grilled on the barbecue. Such a delicious, squeaky and salty bite.
We first tried Halloumi in New Zealand with chef Dave Barry and loved the idea of a fried cheese… Yum! Recently we spotted Halloom at the Superstore in town, but have not seen it anywhere else … yet. A nice change with a salad and it is a great gluten free and vegetarian meal.
4 Pickled beetroot
250 g Halloom (haloumi) cheese
2-3 Tbspn toasted Sunflower Seeds
1 cup Spinach
1 cup Arugula
2 Green Onions
2 Tbspn chopped Parsley
1/4 cup Olive oil
2 Tbspn Apple cider vinegar or Ginger Kombucha
1 tsp Honey
Salt and Pepper to taste
Heat a pan with olive oil. Grill on medium heat for a couple of minutes on each side, until golden. Place onto a salad plate and drizzle with dressing.
Orange dill dressing
¼ cup extra-virgin olive oil
2 tablespoons ginger Kombucha apple cider vinegar
1 orange freshly squeezed orange juice
1 small squirt of honey
2 teaspoons freshly snipped dill
Freshly ground black pepper to taste
A pinch of salt